Baby corn jalfrezi

How to make Baby corn jalfrezi

Baby corn is a relatively new vegetable to India. But it is grown extensively around Calcutta, where this dish comes from. According to different climates and different area the flavours tend to changes.

500 gms baby corn

350 gms tomatoes

3 tbsp Coconut oil

1/4 tsp cumin seeds

1/2 cup finely chopped onion

1 tsp minced garlic

1 tsp chopped ginger

2 green chili, finely chopped

3/4 tsp red chili powder

1/2 tsp ground turmeric

4 tbsp tomatoe puree

Salt to taste

1 tbsp white wine vinegar

1 green bell pepper, cut into strips

1tbsp garam masala

4 tbsp chopped fresh cilantro

Method:

1. Cook the baby corn in boiling water for 3 minutes. Place half the tomatoes in a food processor or

blender and process until you have a smooth puree. Sieve and set aside. Cut the remaining

tomatoes in to strips

2. Heat 2 tbsp of the oil in a large pan and add the cumin seeds. When they begin to crackle add

the onions and garlic. Add the ginger and green chili and cook for 3-4 minutes. Stir in the chili

powder,ground turmeric, tomato puree and baby corn and cook for about 5 minutes. Add the

salt and vinegar.

3. Heat the remain of the oil in a separate pan. Add the green bell pepper strips and slices tomatoes

and cook quickly over a high heat for 3-4 minutes, then remove from the pan and drain on paper